Cinnamon Vanilla Bread

Author: Canadian Living

Wickaninnish Inn, on the west coast of Vancouver Island, is the ultimate getaway resort. Chef Jim Garraway and team serve up irresistible breakfast and brunch dishes, including Cinnamon Vanilla French Toast (see "Romancing the Morning," March 2000 issue, page 89). It starts with thick slices of homemade Cinnamon Vanilla Bread. We used egg bread (hallah), but if you have time to make chef Garraway's bread, it's well worth the effort. Here is the recipe, adapted in the Canadian Living Test Kitchen.

  • Portion size 1 serving
  • Credits : ©


  • 1 tablespoon granulated sugar
  • 1 1/2 cup warm water
  • 2 teaspoons active dry yeast
  • 4 1/2 cups all purpose flour (approx)
  • 2 tablespoons vanilla
  • 2 teaspoons cinnamon
  • 1 teaspoon salt


In large bowl, dissolve sugar in water. Sprinkle in yeast; let stand for 10 minutes or until frothy.

With wooden spoon, stir in 4 cups (1 L) of the flour, vanilla, cinnamon and salt until dough forms. Turn out onto lightly floured surface; knead for about 2 minutes, adding enough of the remaining flour to make dough smooth and elastic.

Place in greased bowl, turning to grease all over. Cover with plastic wrap and let rise in warm draft-free place until doubled in bulk, about 1 hour.

Punch down dough; form into loaf and place in greased 9- x 5-inch (2 L) loaf pan. Cover and let rise until doubled in bulk, about 1 hour.

Bake in centre of 375°F (190°C) oven for about 35 minutes or until loaf sounds hollow when bottom is tapped. Let cool on rack. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

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Cinnamon Vanilla Bread